Two Ingredient Gluten Free, Low FODMAP Flatbread
With Kelsey having so many food allergies and sensitivities, she found it really difficult to find flatbread she could safely eat. So, she took matters into her own hands and created a recipe herself.
These gluten free and low FODMAP flatbreads can be jazzed up or kept plain. Kelsey’s favourite way to spice them up is to add fennel seeds and a dash of salt into the dough when mixing. These flatbreads are soft, fluffy and versatile. Serve them as a flat bread along side other dishes or turn them into a pizza base and add your favourite low fodmap toppings.
Author: Kelsey Paterson, Monash FODMAP trained Dietitian
Prep time: 10 minutes
Cook time: 15 minutes
- 2 cups gluten free self raising flour
- 1.5-2 cups coconut yoghurt (depends on how runny the yoghurt is, if thick, use closer to 2 cups, if runny, use closer to 1.5 cups)
- Optional: Sprinkle of cumin seeds, fennel seeds or rock salt.
- Pre-heat oven to 180°C degrees fan bake.
- Add gluten free flour and coconut yoghurt to a large mixing bowl and mix well until combined. Option to mix in fennel or cumin seeds if using them.
- Sprinkle flour over a clean bench top and tip out the dough onto the bench. Sprinkle the top of the mixture with flour and work into a ball. Make sure you have plenty of flour on your hands to stop the mixture from sticking.
- Separate the dough into four even balls and flatten each, one using a rolling pin, into individual flatbreads.
- Line a baking tray with baking paper. Place flatbreads into the oven and bake for approximately 15 minutes or until golden.
Serve as the a gluten free, low FODMAP bread option with meals such as curry, mince, chicken and salad. We love these flat breads paired with our Low FODMAP Mexican Spiced Lamb Mince.
Note: If using as a pizza base, par cook before adding pizza toppings.